Southwestern Stir Fry
|Bottled salsa||1 Cup (16 tbs)|
|8 inch flour tortillas||8|
|Cooking oil||1 Tablespoon|
|Green sweet pepper||1 Medium, cut into strips|
|Canned whole kernel corn||11 Ounce, drained (1 Can)|
|Green onions||3 , bias-sliced into 1-inch pieces to make 1/2 cup|
|Lean ground beef||1 Pound|
|Cherry tomatoes||10 , halved|
|Shredded cheese with jalapeno peppers||2 Ounce (Cheddar Cheese Or Monterey Jack, 1/2 Cup)|
For sauce, in a small bowl stir together the salsa and cornstarch.
Set sauce aside.
Stack tortillas; wrap in foil.
Bake in a 350° oven about 10 minutes or until warm. (Or just before serving, microwave tortillas, covered with a paper towel, on 100% power [high] about 1 minute.)
Meanwhile, add cooking oil to a wok or large skillet.
Preheat over medium-high heat (add more oil if necessary during cooking).
Stir-fry sweet pepper, corn, and green onions in hot oil about 2 minutes or until sweet pepper is crisp-tender.
Remove from wok.
Crumble meat into wok.
Stir-fry for 2 to 3 minutes or until meat is brown, stirring only as necessary.
Drain off fat.
Push meat from center.
Stir sauce; add to center of wok.
Cook and stir until thickened and bubbly.
Return cooked vegetables to wok.
Stir all ingredients together to coat.
Stir in tomatoes.
Cover and cook about 1 minute or until heated through.
Serve immediately with tortillas.
Sprinkle with cheese.
If desired, garnish with cilantro.